WILD FERMENTATION
Description of the product
For and nutrition of fermented foods and drinks. We rely on the transformative, almost magical power of fermentation to preserve and improve all sorts of food, making them tastier, more digestible, and more appealing. Author Sandor Katz takes readers on a whirlwind trip through the wild world of fermentation. The book is divided into chapters that focus on particular types of food, and Katz provides readers with delicious recipes some familiar, others exotic that are easy to make at home, including vegetable krauts and kimchis; sourdough breads and pancakes; miso and tempeh; beers, wines, and meads; yogurt and cheeses.
The recipes provide a veritable smörgåsbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yogurt and cheese making, complete with vegan alternatives. Whether you prefer to wash down your meal with Elderberry wine or Nepalese rice beer, there s something here to satisfy any palate.
Sandor Ellix Katz is a resident steward of Short Mountain Sanctuary, an intentional community located in rural Tennessee. As someone who is living with AIDS, Katz has found that living fermented foods have helped to support his health. He is an impassioned and outspoken advocate of the benefits that these natural,
traditional, and above all real foods have to offer.
Edition: Paperback
ISBN: 1931498237
Format: 275 printed pages with 25 black & white illustrations, and over 90 recipes
Publisher: Chelsea Green (USA)